Slow Cooking Thursday – Red Curry Chicken Braised in Coconut Milk

This is a recipe I have been meaning to try, but haven’t yet. I thought maybe others would want to try it, too! It is from the cookbook Not Your Mother’s Slow Cooker Recipes For Two. (Clicking on the recipe title will bring you to the link that I found it on.) Head over to Sandra’s blog for Slow Cooking Thursday and see what’s in everyone else’s crock pot!

Place the chile, red curry paste, onion, ginger, lime juice, sesame oil, soy sauce, honey, and salt in a food processor and process until smooth to make a loose puree.

Scrape the puree into a heavy quart-size zipper-lock plastic bag. Add the chicken breasts and mix around to coat the chicken completely with the paste.

Refrigerate for at least 2 hours, or overnight.

Place the chicken in the slow cooker. Pour any remaining puree left in the bag over top.

Without shaking it, open the can of coconut milk. Carefully spoon off the top one-third of the liquid (called the coconut cream; the water is laying below…) from the can, about 1/2 – 2/3 cup, and add it to the chicken. (You may reserve the remaining coconut cream & water for another purpose; it freezes well.)

Carefully stir the coconut cream into the paste and around all the chicken pieces, so as to distribute the ingredients evenly and coat the chicken.

Add the mango pieces and gently stir again. Cover and cook on HIGH for 2 1/2 – 3 hours.

Serve hot, over your choice of rice. (NOTE: Remove a chicken breast, slice on the diagonal, place on a bed of Basmati rice, with some sauce & mango pieces poured over top.)